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Need a simple frosting that takes barely a minute to make? Whip some cream and sugar in a food processor. Whereas whipping cream in a stand mixer produces light, billowy peaks, the sharp, fast-moving blades of a food processor can’t add as much air. Instead, they produce a dense, creamy consistency that works well as a quick, spreadable topping for snack cakes, angel food and chiffon cakes, and cupcakes; it was also very effective when piped through a pastry bag to make decorative edging. Even better, because the smaller air bubbles created by the food processor are more stable than the bigger bubbles created by a stand mixer, we found that the processed cream kept its thick, dense texture for two full weeks.

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